• Journal of Nutrition and Health
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• 제56권6호
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• pp.655-666
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• 2023

Purpose: Gestational nutrition has an impact on the growth and development of the fetus. Choline (C) and docosahexaenoic acid (DHA) are important and essential nutrients for humans that play a role in the structural integrity of the membranes as well as signalling. C is used in the synthesis of phosphatidylcholine, and cell membranes are highly enriched with DHA. The dietary intake of C or DHA during pregnancy directly influences fetal development. Currently, there is no evidence to prove the effectiveness of the combined dietary supplementation of both C and DHA during gestation on developmental outcomes in the offspring. Methods: The current study was designed to assess the physical, sensory, and motor development of rat pups born to mothers supplemented with C and/or DHA during the entire gestational period. Pregnant rat dams were divided into the following five groups: Normal control (NC), Saline control (SC), Choline (C), DHA, and Choline+DHA (C+DHA). The NC dams did not receive any supplementation during the entire gestation period. The experimental groups were supplemented with Saline, C, and/or DHA, respectively, during the entire gestation (E0 to delivery). Results: Rat pups (n = 6/group) exposed to combined C and DHA showed significant improvement in birth weight, fur development, eye-opening as well as weight gain on the 7th, 14th, and 21st postnatal day and pinnae detachment (assessed from birth to postnatal day 21) when compared with age-matched NC, SC or C or DHA pups. Further, significant reflex responses were observed in visual placing and bar holding of pups exposed to both C and DHA, whereas the differences in surface righting, negative geotaxis, and grasping reflexes were not significant between the groups. Conclusion: Gestational supplementation of both C and DHA rather than either of them alone is better in enhancing developmental outcomes in rat pups.

• 한국식품영양과학회지
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• 제15권3호
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• pp.263-275
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• 1986

굴비는 참조기(Yellow corvenia)를 정제건염법, 정제복장주입법, 천일건염법에 의해 염장한 후 절반씩 나누어 온도, 습도가 조절된 실내건조 조건과 자연건조 조건에서 건조하여 제조하였다. 이 과정에서 근육과 알의 유리아미노산 변화를 분석하여 다음과 같은 결과를 얻었다. 1. 수분함량은 근육의 경우 생시료에서 76.8%였으며 25일 건조했을때는 $53.2{\sim}62.2%$로 감소하였다. 알의 경우 생시료에서 68.2%였고, 25일 건조했을 때는 $42.3{\sim}48.4%$로 감소하였다. 2. 총 질소함량은 생시료 근육과 알에서 각각 평균 11.0%와 7.6%였는데 염장중 약간 감소하였으며 건조중에는 거의 변화가 없었다. 단백태질소 함량은 생시료 근육과 알에서 각각 10.2와 7.5%였는데 굴비제조중 감소한 반면 비단백태질소 합량은 증가하는 경향을 보였다. 3. 총유리아미노산 함량은 생시료 근육과 알에 각각 508.8mg/100g와 1,110.6mg/100g 함유되었는데 25일 건조후 근육은 5.3배, 알은 2.7배로 건조중 증가하였다. 유리아미노산 조성은 근육과 알이 유사하였으며 염장 및 건조중 뚜렷한 변화는 없었다. 건조기간중 정미성 아미노산으로 알려진 Ala, Glu, Lys, Leu이 많이 함유되어 있었다.

• 한국식생활문화학회지
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• 제36권3호
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• 한국식품영양과학회지
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• 제44권7호
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• pp.1064-1071
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• 2015

난소화성 덱스트린 혼합비율을 발효홍삼농축액의 40, 50, 60%가 되도록 발효홍삼농축액을 제조한 다음 유동층 코팅기의 분무속도, 분무압력, 제품온도를 변수로 조정하면서 발효홍삼농축액 구형과립을 제조하였다. 발효홍삼농축액 구형과립의 용해시간은 6.4초로 발효홍삼농축액의 11.3초보다 훨씬 짧아 발효홍삼농축액을 구형과립 형태로 제조하면 발효홍삼농축액의 섭취 시 불편함이 상당히 개선될 수 있음을 보여 주었다. 특히 발효홍삼농축액 구형과립의 입사각은 14.89도로 발효홍삼농축액 분말의 40.77도와 비교 시 흐름성이 아주 좋음을 보여 주었는데, 발효홍삼농축액 구형과립의 아주 높은 흐름성은 액상 형태인 발효홍삼농축액의 문제점을 해결해 줄 새로운 제형의 발효홍삼제품이 될 것으로 판단되었다. 난소화성 덱스트린 혼합비율이 높을수록 입사각이 낮아져 발효홍삼농축액 구형과립의 흐름성 및 편리성을 증진시키기 위해서는 난소화성 덱스트린의 혼합비율을 높여야 함을 알 수 있었으며, 난소화성 덱스트린 혼합비율별 발효홍삼농축액 구형과립의 용해시간은 통계적으로 유의차가 없음을 보여 주었다. 난소화성 덱스트린 50% 및 발효홍삼농축액 고형분 50%를 혼합한 용액으로 분무속도 5.40 mL/min, 분무압력 2.15 bar, 제품온도 $83.03^{\circ}C$의 유동층 코팅 조건으로 제조하면 발효홍삼농축액 구형과립의 수율은 87.78%가 될 것으로 예측되었다.

• 한국식품영양과학회지
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• 제35권10호
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• pp.1439-1443
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• 2006

들깨분말을 초임 계 이산화탄소로 추출온도, 압력, 시간을 달리하여 추출한 들기름과 토코페롤의 추출수율, 색도 및 지방산 조성을 측정하였다. 초임계 이산화탄소에 대한 지방과 토코페롤의 추출수율은 이산화탄소의 밀도 증가에 따라 증가하였는데, 추출온도보다는 추출압력에 의하여 크게 좌우되었다. 초임계 이산화탄소의 추출온도에 대한 토코페롤의 추출수율은 동일 압력에서 추출온도의 증가에 따라 증가 하였다. 들깨분말을 $40^{\circ}C/276$ bar에서 $60\sim180\;min$ 추출시 간을 달리하였을 때 들기름의 추출수율은 추출시간이 증가함에 따라 급격히 증가한 반면 토코페롤은 감소하였다. 또한 이산화탄소의 밀도가 증가할수록 Red/Yellow값은 증가하였다. 초임계 이산화탄소 추출을 통해 얻은 들기름의 지방산 조성은 추출시간의 증가에 따라 불포화지방산들은 많이 추출되었고, 포화지방산들은 감소되었다. 이는 초임계유체 추출시 지방산의 불포화도가 높아질수록 용해도가 증가하기 때문으로 사료된다. 위 결과는 초임계이산화탄소를 이용하여 천연물로부터 식품이나 의약산업에 중요한 특정물질을 추출할 수 있는 가능성을 보여주고 있으며, 추출물에 잔존하는 유기용매가 없기 때문에 직접 식품가공에 이용할 수 있다.

• 한국식품조리과학회지
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• 제32권4호
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• 한국식품조리과학회지
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• 제33권1호
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• pp.1-8
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• 2017

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

• 한국식품영양학회지
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• 제36권6호
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• pp.425-435
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• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

• 한국식품조리과학회지
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• 제29권6호
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• pp.795-803
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• 2013

This study examined the usage, perception and willingness to use beef traceability. The data were collected from 255 housewives in Busan and Gyeongnam region through a self-administered questionnaire. Frequency, Cronbach's ${\alpha}$, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. Only twelve percent of the respondents experienced to use beef traceability. Most respondents checked it by kiosk or bar code reader in a store. On the other hand, eighty-eight percent did not use beef traceability. The reasons for not usage of it were "Do not know beef traceability very well", "Do not know how to use beef traceability", and "Information from packing or counters is reliable" in order. In the level of perception of beef traceability, safety assurance was highest, followed by information quality, usefulness, and information accessibility. The percentage of correct answers of knowledge about beef traceability was not high. The multiple regression analysis showed that employment status, knowledge about beef traceability, information quality, information accessibility, and usefulness were significant factors to affect the willingness using beef traceability.

• 대한한방소아과학회지
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• 제26권4호
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• pp.44-50
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• 2012

Objectives: We investigated weight gain effects of the Bofesungjangjeungbo-tang ($B\check{u}f\grave{e}ich\acute{e}ngzh\check{a}ngz\bar{e}ngb\check{u}$-tang) on thin Korean preschool children with frequent common cold or chronic rhinitis Methods Bofesungjangjeungbo-tang was empirically composed of 14 herbs for treating indigestion, and common cold or chronic rhinitis. We analyzed 60 preschool children who have visited Kim Kijoon Oriental Clinic BOM from Jan. 1, 2006 to Aug. 31, 2011 with three criteria: 1) 2~5yrs of age and BMI<50th percentile 2) children those who had taken the Bofesungjangjeungbo-tang for 1~3 month (s), 3) Availability of records on before/after treatment within 3 months. Weight gain of the children after treatment was evaluated by the changes of BMI percentile compared to pre-treatment. Results Bofesungjangjeungbo-tang significantly improved BMI percentile in all groups (1 month: $21.33{\pm}10.04$ vs $26.43{\pm}13.16$, p<0.001; 2 months: $21.90{\pm}10.28$ vs $29.03{\pm}15.06$, p<0.001; 3 months: $19.06{\pm}10.04$ vs $35.71{\pm}17.40$, p=0.001). Gender, age and pre-treatment BMI had no significant effects on the effectiveness of Bofesungjangjeungbo-tang. Conclusions: Bofesungjangjeungbo-tang positively affected weight gain in 2~5yrs Korean preschool children with BMI below 50 percentile within 1~3 month (s) of treatment. However, additional studies on functional dyspepsia or the change of energy intake are needed to understand the factors related to weight gains.